Winery Mas LlunesRhodes
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Rhodes of the Winery Mas Llunes is in the top 20 of wines of Empordà.
Taste structure of the Rhodes from the Winery Mas Llunes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rhodes of Winery Mas Llunes in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Rhodes of Winery Mas Llunes in the region of Catalogne often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of licorice, pepper or chocolate.
Food and wine pairings with Rhodes
Pairings that work perfectly with Rhodes
Original food and wine pairings with Rhodes
The Rhodes of Winery Mas Llunes matches generally quite well with dishes of beef, pasta or veal such as recipes of daube niçoise, my grandmother's macaroni gratin with gruyere cheese and smoked ham or veal paupiettes with cider.
Details and technical informations about Winery Mas Llunes's Rhodes.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Rhodes from Winery Mas Llunes are 2015, 2014, 2011, 2017 and 2018.
Informations about the Winery Mas Llunes
The Winery Mas Llunes is one of of the world's greatest estates. It offers 14 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
Catalan DO of the northeast under the tramontana wind, between Figueres and the coast, schist and granite terroir. Fresh, gastronomic rosés are a recognised speciality: Garnatxa and Cariñena by saignée with notes of strawberry, raspberry, citrus, Mediterranean herbs and a marine saline touch. Supple reds of Garnatxa (cherry, garrigue) and Cariñena (blackberry, spice). Garnatxa de l'Empordà as oxidative natural sweet (fig, walnut, caramel).
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
